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On the use of differential solubility in aqueous ethanol solutions to narrow the DP range of food-grade starch hydrolysis products

Author:
Balto, Amy S., Lapis, Trina J., Silver, Rachel K., Ferreira, Andrew J., Beaudry, Christopher M., Lim, Juyun, Penner, Michael H.
Source:
Food chemistry 2016 v.197 pp. 872-880
ISSN:
0308-8146
Subject:
corn syrup, ethanol, fractionation, glucose, hydrolysis, liquid chromatography, maltose, nuclear magnetic resonance spectroscopy, polymerization, reducing sugars, solubility, starch
Abstract:
Considerable research is focused on understanding the functionality of starch hydrolysis products (SHP) consisting of glucose, maltose, maltooligosaccharides (MOS), and maltopolysaccharides (MPS). A confounding factor in this research is the high molecular dispersity of commercially available SHP. The study presented herein characterizes a flexible fractionation approach for lowering the dispersity of such products. This was accomplished by fractionating a corn syrup solids (CSS) preparation based on the differential solubility of its component saccharides in aqueous-ethanol solutions. Products obtained from selected fractionations were characterized with respect to degree of polymerization (DP; liquid chromatography), dextrose equivalency (reducing sugar assays), and prevalence of branching (NMR). Glucose and maltose were preferentially removed from CSS using high (⩾90%) ethanol extractants. Preparations with relatively narrow ranges of MOS, lower DP MPS, and higher DP MPS were obtained through repetitive 70%-ethanol extractions. Linear, as opposed to branched, MOS and MPS were preferentially extracted under all conditions tested.
Agid:
5260051